This keto vanilla birthday cake is so rich and moist that no one will guess it’s also a sugar-free low carb cake recipe. Perfect for a birthday, or any day!
- 3/4 cup Butter (softened)
- 8 large Egg
- 1/2 cup Unsweetened almond milk
- 1 tbsp Vanilla extract
- 3 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Wholesome Yum Coconut Flour
- 1 1/2 tbsp Baking powder
CREAM CHEESE FROSTING
- 32 oz Cream cheese (softened)
- 1/3 cup Butter (softened)
- 2/3 cup Besti Powdered Erythritol (adjust to taste; regular granulated *not* recommended)
- 1 tsp Vanilla extract
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
In a large bowl, beat together the erythritol and butter, until fluffy.
Beat in the almond flour, coconut flour, and gluten-free baking powder.
Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).
Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered erythritol, and vanilla extract, until smooth.
Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
Optional pecans not included in nutrition info.
Serving size: 1 slice, or 1/24 of entire recipe
NUTRITION INFORMATION PER SERVING
Calories: 324 | Fat: 31g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g